Welcome

Founded in 2003, Ecole Chocolat Professional School of Chocolate Arts offers a portfolio of programs for chocolate making – mastering techniques while gaining the expertise and business knowledge you need to become a professional chocolatier or chocolate maker. Or you can opt to just become an expert in chocolate!

Meet our team
It's very important to us that our instructional team be working chocolate professionals as well as have the ability to connect with the student. They bring practical, real-world experience to the programs.

About our programs
Our programs are developed by our instructors with the help of industry experts. Unlike a print textbook, the program curricula are constantly updated to reflect the latest news, techniques and advances in the industry. Our instructional team are working professionals – not stuck in a laboratory – and they help to ensure the content of our programs never becomes dated or stale.

Frequently Asked Questions?
Our FAQs page will help you understand our programs and gain reasonable expectations of what is possible based on the knowledge and techniques you acquire with us.

Pistachio-Kirsch Truffles

This is a sophisticated take on those ubiquitous cherry cordial bonbons. Shelling pistachios will give you fresher product, but it can be a tedious job. If your market carries shelled pistachios in the refrigerator section, it's likely they're pretty fresh. If not sure, just ask.

"Pistachios and cherries are a classic combination. You may have tried cherry truffles that hold an entire cherry, often macerated in liqueur, in their centers. My recipe is easier to make and the truffles still have a nice fruity flavor. If you want to boost that flavor, you can add a couple drops of natural cherry extract. I like rolling these truffles in granulated pistachios for both the flavor and the crunch. Use the freshest pistachios you can find and, if possible, shell the nuts yourself. If you want to alter the recipe slightly, dip the truffles in white chocolate before coating them with the nuts. This will create a somewhat sweeter overall flavor." – Andrew Garrison Shotts

To make the ganache: Place the chopped chocolate in a medium-size bowl. Set aside. Combine the heavy cream and the corn syrup in a small, heavy-bottomed saucepan. Cook over medium-high heat while continually stirring. Once the cream mixture comes to a rolling boil, pour directly over the chocolate and let sit for 2 minutes. Stir, slowly incorporating all of the ingredients, allowing the chocolate to fully melt. Using a candy thermometer placed in the center of the bowl, check the temperature. Once the ganache has reached 95°F (35°C), add the butter and Kirsch, and stir well. Let the ganache sit for 30 minutes to 1 hour, or until it is firm enough to pipe. Line a baking sheet with parchment or waxed paper. Pipe or scoop the ganache onto the baking sheet. Set aside to dry overnight. When ready, roll the ganache into smooth, round balls. Place on parchment paper and set aside.

To finish the truffles: Place the pistachios in a shallow bowl or casserole dish. Dip the truffles in the tempered chocolate one by one. Immediately after dipping, roll each truffle in the pistachios until it is fully covered. Let the chocolate fully set before removing the truffles from the pistachios.